Baby Vegetable Tempura

This is an easy recipe that only takes a few minutes to prepare, you can use your choice of vegetables if you wish and tiger prawns are also good.

Portions: 4 portions

Preparation: 5 minutes

Cooking: 5 minutes

Ingredients

Vegetables

4 baby courgettes, trimmed and cut in half

8 baby corn

8 baby asparagus, trimmed

8 baby carrots, halved if they are on the large side

8 mange touts

4 small button mushrooms halved

6 tbps rice flour or cornflour

oil for deep frying

Batter

1 egg yolk, beaten

200g plain flour

200ml iced water

To Serve

200g daikon (horseradish), peeled and grated

4 tbsp Japanese pickled ginger

100ml light Japanese Soy Sauce

4 tsp wasabi

Method

Vegetables: Preheat oil in a deep fryer, wok or large saucepan to 180-190°C. Place the flour in a bowl and coat the vegetables in it.

Batter: Place the water and egg yolk in a bowl and beat them together. Add the flour to water and stir it in with a fork or chop sticks briefly, the batter should be lumpy. Use the batter immediately.

To Cook: place the vegetables in the batter and cook them in batches in the hot oil for 1-2 minutes each. Remove them from the oil and drain on kitchen paper. Keep them warm while you prepare the remaining vegetables.

To Serve: Distribute the vegetables evenly among 4 plates. Place a tablespoon of the daikon and pickles on the side of each plate. Distribute the sauce among 4 small sauce bowls or ramekins with a small teaspoon of wasabi in the centre. Serve.